Pumpkin Pie With Gingersnap Crust
Serving Size : 8
Ingredients for prepare Pumpkin Pie With Gingersnap Crust
:
| Amount | Measure | Ingredient - Preparation Method |
crust
pumpkin pie with gingersnap crust |
| 1 1/2 | c | Fine gingersnap cookie - crum |
bs
pumpkin pie with gingersnap crust |
| 1/4 | c | Powdered sugar |
| 6 | tb | Butter - melted |
| 1/2 | ts | Ground cinnamon |
filling
pumpkin pie with gingersnap crust |
| 2 | | Eggs |
| 1 | | (16-oz) can pumpkin |
| 1/2 | c | Brown sugar |
| 1/4 | c | Granulated sugar |
| 1/4 | ts | Salt |
| 1 | t | Ground ginger |
| 1 1/2 | ts | Ground cinnamon |
| 1/4 | ts | Ground cloves |
| 1 | c | Evaporated milk |
| 1/3 | c | Milk |
recipe Pumpkin Pie With Gingersnap Crust
1. To prepare the crust: Prepare the crumbs
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in a food processor and transfer to a bowl. With a fork, mix
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in the powdered sugar, butter and cinnamon. Spray a 9-inch pie pan with
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a nonstick cooking spray and press the crumb crust into the pan. Bake in a preheated 325-degree oven 5
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minutes. Cool 10 minutes on a rack. 2. To prepare the filling: In a large bowl whisk
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the eggs lightly to break up. Add the pumpkin, sugars, salt, ginger, cinnamon,
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cloves, evaporated milk and milk. Mix well until smooth but do not overbeat. 3.
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Pour the filling into the crust and bake in a preheated 350-degree oven about 45 minutes, or
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until set. Cool on a rack. Refrigerate the pie and bring out of refrigeration 1
Pumpkin Pie With Gingersnap Crust
hour before serving. (Serve the pie with whipped cream if desired.) Data per serving: Calories
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260, Protein 4g, Fat 13g, Carbohydrates 33g, Sodium 220mg, Saturated fat 7g, Monounsaturated fat 5g, Polyunsaturated fat 1g, Cholesterol
Pumpkin Pie With Gingersnap Crust
74mg.
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